Slow Cooker Chicken Bacon Chowder

Next to sushi, low carb soup is my favorite food. Pretty much year round, you can open my fridge or freezer and see at least one or two low carb soups lining the shelves. While I convert a lot of my slow cooker recipes to stovetop recipes because I am impatient and just want to eat my soup NOW, I still really love all the deliciously complex flavors that slow cooking can create. I am a big fan of low carb slow cooker recipes.

At the first hint of fall, I break out both of my slow cookers and get to work on all the delicious low carb slow cooker recipes. In fact, I use my crockpot year round. It is great in the winter when you just want to curl up on the couch and don’t feel like cooking and it is equally as great in the summer for transporting food to cookouts, low carb barbecues or any type of fun get together. BUT, it can be a lifesaver during the really hot months when you don’t want to heat up the stove and make you house even hotter. One of my favorite type of low carb recipes to make in the slow cooker is definitely low carb soups and stews. This low carb chowder being among the top favorite.

This low carb Slow Cooker Chicken Bacon Chowder is deliciously rich and flavorful. If you are looking to impress your friends with your cooking skills, this would be the dish to make them. Although it keeps well in the fridge, good luck having any leftovers. Be sure to also check out my Keto Chili Recipe and my Keto Clam Chowder Recipe. In fact, I love low carb soup recipes so much, that I wrote an entire ebook about them.

In addition to this low carb chicken bacon chowder, Check out some of my other favorite low carb soup recipes:

Instructions

Heat slow cooker on low setting. To slow cooker, add garlic, shallot, leek, celery, mushrooms, onions, 2 tbsp butter, 1 cup chicken stock, sea salt and black pepper. Cover, and cook vegetables on low for 1 hour. Complete this next step while the vegetables are cooking – In a large skillet over medium-high heat, pan-sear the chicken breasts in the remaining 2 tbsp butter until they are browned on both sides. – About 5 minutes each side. (Chicken will not be fully cooked during this stage.)

Remove chicken from pan and set aside. De-glaze the pan with the remaining 1 cup of chicken stock. Using a rubber spatula, scrape up any bits of chicken that may be stuck to the pan. Add chicken stock to slow cooker.

Add heavy cream, cream cheese, garlic powder, and thyme to the slow cooker. Stir until well combined and there are no longer any visible chunks of cream cheese.

Once the chicken has cooled, cut it into cubes and add it to the slow cooker, along with bacon. Stir until all ingredients are well combined. Cover and let cook for 6-8 hours.

Nutrition

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Reader Interactions

Comments

Hi, BRAVO BRAVO BRAVO!!! On the recipe, all I had to do was look at the pics!!! Where’s the bread & Butter I know it’s Low Carb, but you just have to make an exception!Ha Ha! Either way, awesome recipe. I’ll definitely spread the word!P.S.I’ve already book marked your post.

Hi Kyndra,This is the second time, I get the alert, and when I saw the pics again I almost fell off my chair!!! Hysterical!!! Stop by http://www.crockpotking.com, and feel free to roam around, your more then invited!

This was delicious! I made it today because I had the day off and had the extra time in the morning to do the chopping & early prep work. Do you think it would be ok if next time I did the chopping, the 1 hour of sweating the vegies and browned the chicken the night before? I don’t usually have extra time in the morning before work.

Just wanted to add that I pre-cooked everything before putting in the slow cooker. It’s altogether possible that the chicken was rubbery due to being over-cooked. Also, the dairy ingredients “broke” when cooked on high. Next time I will add the dairy 30 minutes before serving to avoid having tiny chunks of dairy in the chowder. It was still absolutely delicious – it was just not as visually appealing when the dairy broke.

I made this a few days ago, planning to have some leftovers for lunch. It was so popular that it was all gone in one night. It was really delicious and easy to make. I will definitely be making it again.

I’ve been eying this recipe for awhile now…it’s a beautiful fall day. Perfect for chowder! I am working from home today, so it’s a great day to try it! I was able to get it all done and in the crock pot. I don’t like mushrooms and I don’t have shallots or leaks on hand. So hopefully it’ll be ok. It smells FABULOUS! I can’t wait to try it this evening!!!

This is simmering away as we speak. It smells AMAZING. My only question, which may seem silly, is the cook temp. Should this simmer on low the entire time? I assume yes, but wanted to be sure. Thank you so much for this awesome recipe!

Way too much leek. It didn’t taste too bad while eating it, but that aftertaste was around for hours and hours. If I did it again, I’d completely remove the leek and put in some broccoli and cauliflower. Probably would have also added a bit more cream and some cheese.

I’ve made this twice now and it’s excellent. The first time I made it, I followed the directions exactly. The second time, I changed a few steps, but I don’t think my changes changed the outcome.

I used a rotisserie chicken from the grocery-already cooked and seasoned–badabing! I boned the chicken and boiled the bones for the stock. (I only used half the meat from the whole chicken–the rest is for another recipe). I sauteed the veggies in butter, then put them in the crock pot. And, I used pre-cooked bacon. With this route, I didn’t need to wait for the veggies to cook an hour, saute the chicken, fry the bacon or deglaze the pan. All are worthwhile steps, but I didn’t really have time for that.

Also, I cooked this on high for 4 hours instead of low for 6-8 hours. It was great! This is definitely a keeper for our fall and winter meal rotation.

Does anyone have experience using dairy alternatives? I’m considering using cashew cream cheese but am not sure how that will work long-term in a slow cooker. Just figured I’d toss it out there and see if anyone knows. Thanks! The recipe looks delish.

Since ‘regular’ chowder has potatoes I added cubed turnips as a low carb alternative. Glad I did b/c otherwise there wouldn’t have been much ‘stuff’ in the soup. The turnips bulked it up and gave it the balance of a reg chowder and it was a good hearty soup; highly doubt I would have liked it as written.

This was great! I made a batch today by the recipe, but did not get anywhere near 16 cups. — more like 10 or 12. It was a perfect soup to come home to after a day of being out. Very hearty and filling. Worthy of a pound of bacon.

This comes out wonderfully on stove top, but as I’m eating this for breakfast today (I couldn’t wait for lunch), about 48 hours later , I can tell you the taste is even more wonderful as the flavors sit and have time to combine in the fridge. Thanks for sharing this!

Looks like a nice hearty recipe. I’ll be making this soon. Thanks so much and for all your other recipes you’ve posted here and on FaceBook. I’ve copied and made so many of them…the best way to thank you is to purchase your book, which I’m about to do. Thanks!

My oh my! This was SOOOO Amazing. My son had almost 3 bowls of it, I had to tell him no more so we had enough for leftovers. Now I’m sharing the recipe with some of my coworkers who wanted to steal my leftovers. So very good, thank you thank you!

Love it!! Even my kids ate it. I cooked my bacon first and sautéed the celery, onions, chicken, and some smoked sausage in some bacon grease before adding. I also added a Knorrs chicken bouillon cube (don’t add salt). I have never bought leeks so I left that out, however, I love mushrooms so I added extra. This will be a favorite at my house this winter!!

I have this cooking right now for my lunches for the week. I have a question about the part where you have to wait for the chicken to cool before adding it to the cooked veggies. Forgive my lack of knowledge snout using chicken in a crockpot, is this a food safety thing? (I sound like a total dunce).

Also at this stage it doesn’t look like enough chicken stock (2 cups) for all the veggies and chicken, will it even out? I’m trusting that it will. Can’t wait to taste it.

I am making this now, and am confused. When I put all my ingredients into my sparkpeeople recipe builder, and in put for 10 servings it said 2.9 carbs? I did Change the recipe a little I put spinach and a little bit of broc. In it instead of leaks, and mushrooms, and shallots. I did not see your nutritional info, can you tell mehow many carbs per serving you got? Thank you, and it smells great.

Made this today and it was DELICIOUS!! The only things I altered was I used fat-free cream cheese, turkey bacon, Better Balance for butter and I used Greek yogurt instead of heavy whipping cream. I also sautéed my veggies in olive oil instead of cooking alone for one hour on low and I used Progressive Tuscany flavored chicken broth. I cooked on high for 4 hours (because I couldn’t wait to eat it!) and the aroma alone was to die for! Great and filling meal for my diabetic son. Thank you for Pinning!

I completely agree with the PP, use unsalted butter or DON’t add the tsp of salt. I hesitated before I put it in because the flavors were spot on during prep. But I added it anyway and alas it was way too salty. Even for this salt loving gal.

Also, I did all the prep the night before and instead of cooking the vegetables in the crock pot, I sautéed them on low for 10 minutes in a dutch oven, and added everything in that pot and put in the refrigerator over night. I then added everything to the crock pot in the morning. I just don’t have the time required in the morning to do all this. Turned out fine.

Perfection!! My husband was skeptical when I was putting this together but at dinner he almost fell out of his chair after the first bite. I made some coconut flour bread to accompany and we were set. YUMMY to the MAX

You could always try it and see how it turns out. I think it would be substantially different without the cream and the cream cheese though. If you try it, report back and let us know how it turns out! 🙂

OmGosh! I have this recipe simmering in a big stockpot because I can’t wait for the crockpot!! I’ll have to eat this in one hour if I can hold back that long! I’ve never used Leeks before so I’m anxious to try them- (looks & smells like a giant green onion?) Anyway I’m thinking if theres any leftover I’ll refrigerate & put in the crockpot tomorrow for lunch! Thanks Kyndra!

Saw this recipe yesterday online. Ran out tjis morning to get all the ingredients and a crockpot. It is simmering as I type. I tasted the sauce…omg it is heavenly!!!!! I sauteed the chicken with the bacon and added it, bacon grease and all, to the rest of the ingredients. Zstill have four hours to go until done. Can’t wait!!

I rarely cook,, because my cooking usually turns out barely edible. But this recipe made me want to give my sad cooking another chance. It turned out amazing! It took me forever to find all the ingredients, and then forever to prepare everything (because I need more cooking practice…..), but it worked out wonderful! I ate two bowls and can’t wait to have more tomorrow! Thanks for the recipe!

This is cooking now and it smells DELICIOUS! I’m very new to crock pot cooking and have a question.

I pan seared the chicken but cooking it longer than I should have – it was almost ready to serve when I started cubing it. Can I just shorten the amount of time I leave it in the cooker as a result? A little bummed that it probably won’t soak in the flavors as much but I think it’ll still turn out okay.

I made this for a holiday potluck and it was a HUGE hit!! I couldn’t believe how easy it was to put together and how wonderfully it turned out. Since I wasn’t cooking for an entirely ‘low carb’ crowd, I did substitute diced potato for the mushrooms. But it was still fantastic! Next time I make this I’ll definitely play around with some other veggie additions. Thanks for this great recipe! And for making me look like a culinary genius at the potluck! lol 🙂

I doubled the batch the first time I made it so I’d have leftovers. I found that it freezes well and smells and tastes heavenly! I am trying to eat more veggies, so this is a nice addition. I wanted to incorporate broccoli, but did not want it to fall apart completely in the crock pot. I cooked some separately, put them in the bowl, and poured the chowder over them. Delicious! Great recipe! I’ve got my dad and friend hooked too.

I just turned the three cups of leftovers into a delicious quiche! The richness of the chowder filled our bellies and with three cups leftover, I added four eggs, poured into a low carb pre-baked crust and popped it into the oven. I didn’t need to add anything besides the eggs into the filling. Gorgeous and very tasty. Thank you for this excellent recipe!

Made this today, as we are having a blizzard here in Long Island NY today, and the whole family loved it! Did not have leek but otherwise had all other ingredients and followed directions. Forget having leftovers, was eaten till it was gone. Will be making again. Thanks for this recipe.

Living in the DC area we had a blizzard this weekend and trying to stay true to my low carb diet while being trapped! This was unbelievably tasty. Do wish the carb count was included but will put it in MyFitnessPal. Assuming that everything in the cookbook is this amazing, so I will be ordering!

I’ve looked for the printer friendly button and can’t seem to find it. Heck, I can’t even find a print button! Am I looking through, over or around the darn thing? Has anyone else had this problem? I hope it isn’t just me being a bit dense!

Mouthwatering photo’s! I’m going to have to copy and paste the text for the recipe as I too do not see a print button here. I’ve gone back to look 3x and no printer friendly button anywhere on the entire page. Just an FYI.

Yes, it is there. At the bottom of every recipe is a share button. On that button is a print friendly button. It looks like a printer with a leaf. I’m sure you have seen this icon on 100’s of sites before but just didn’t know what it was.

Hi! This is in my cockpot as I type for tomorrow’s supper. I’m going to fully cook it tonight then put it in the fridge and re-heat tomorrow. How long would you recommend to re-heat in the cockpot on low?

I started off making this chowder for MYSELF> that lasted until my 17 year old son had just a taste of “Mom’s soup”..he couldn’t stop eating it. As a previously successful low carb eater I’ve come back to this site after regaining weight and not able to stick to the “no variety” meals I was having. I needed to go back to cooking meals and fun good tasting meals this chowder fits the bill.

I began my journey purchasing the Instant Pot mentioned here previously and this time I’m determined to make the crockpot meals and try them all. I admit I didn’t have mushrooms or leeks and I was determined to not go back to the store so I used an entire bunch of celery instead of a few stalks, an entire medium onion, along with a small amount of “purple” onion for color, a leftover 1/4 or a red pepper, and a bulb of garlic. This recipe is is very flexible and forgiving, different spices, adding different ingredients, all works.

Made this in my instant pot. Sweated the veg on the hob in the butter for 5 to 10 mins (left the garlic whole to keep the flavour), moved to the IP. Cooked the bacon, then seared the diced chicken in the bacon fat. Added the herbs, a few cubes of frozen chicken stock and cooked on high pressure for 20 mins. Quick released the pressure, stirred through the cream and cream cheese on sauté… Done! Cannot describe how delicious it was, thanks so much for the recipe!!!

Lawd have mercy!! This was amazing! I had been looking for a low carb chowder/soup and this one hit the spot. Even my hubby, who isn’t a fan of soups, was impressed and went for seconds. He said this one was a “do it again”. Thanks for sharing!

i LOVE LOVE this recipe!!! I have a bit of a dairy issue so i skipped the cream and cream cheese and just used a heck of a lot of coconut milk and it still came out awesome! the flavors are just delish…and my fam now demands it in regular rotation!!

I realise this is an old post but I found this recipe on Pinterest last year and we have it all the time!! It’s delish! Tasty as something that’s really bad for you when it’s not bad!! Just put some in the slow cooker for later and can’t wait! Thanks!

You may want to inform people that they should wash the leek after slicing it. The first time I made this MOST EXCELLENT chowder, I washed the leek like I wash green onions and I ended up with a bit of sand in my soup! I still ate every bite of it! The next time I made it, I washed the slices in a bowl and got all the sand out of the leek. (^.^)

3/10/2017 – I made a double batch of this recipe on my stove for a church lunch function. It was a complete hit. I felt kinda bad for the other ladies who also brought soup because everyone was raving about this chowder. One question though, I had trouble getting the cream cheese to thoroughly melt. I ended up microwaving the second brick because I had so much trouble with the first. Why?

I’m not a soup girl- at all. But something about this made me want to try it and I am SO glad that I did! I meal prep every week and I find myself using this recipe at least twice a month. I use rotisserie chicken instead of cooking my own and I absolutely love it. Seriously, A+.

I made this tonight on the stovetop! It was so yummy! My in laws liked it as well. Next time I will try it in the crockpot but it was also really simple on the stovetop. I am glad that I doubled the recipe so I could have some for lunch tomorrow. Thanks for that awesome recipe!

Wife of a husband :child, & two teen girls. None of which like to eat ANYTHING healthy. Today is Saturday, I got an early start making this at 08:30 this morning. The aroma of the sweating veggies awoke the rest of the family hailing them to the kitchen like salivating zombies. I told them “Not for you!” “This is MY dinner tonight while you guys are scarfing down the pizza!” I only wish I had made it last night so I could have the left overs to try that quiche idea for breakfast this morning. (now I’m stuck drooling over their homemade pancakes while I wait patiently for my revenge tonight!!!) .

Absolutely delicious! If you don’t like this, your taste buds are stupid! And it’s low carb to boot! I caved and let my family have a bite, THEY LOVED IT!! Thank you Kyndra for sharing this marvelous recipe.

Kyndra, Another recipe win! It was beyond delicious! I am diabetic and have been on and off my eating plan because I got so tired of a hunk of meat with cheese and veggies. Your recipes are an ACTUAL meal! I am now finding it easy to stay on plan and keep my blood sugar under control. I have 3 of your cookbooks and they are my daily go to. Thanks again!

I know this is a really old post but I just had to comment on how amazing this meal is!! I’ve been making it for my family for about 2 years after finding it on Pinterest and have a big batch in the slow cooker right now and the smell through the house is amazing!! Thanks for a great recipe!

THIS WAS AMAZING! Our whole family devoured it. I didn’t have everything on hand so my vegetables consisted of celery, onions, and fresh garlic. I also made my in my stock pot. Braised the chicken, set it aside to cube and threw everything else in and put it on low in the oven. The house smelled wonderful and it tasted even better. Thank you!

.My boyfriend and I are always looking for yummy ways to mix up our meal prep and we decided to try this one… It is delicious! I decided to double the chicken to make it more hearty but everything else is the same. It’s wonderful!

This is ABSOLUTELY WONDERFUL! Thank you thank you thank you! This is the highlight of my lunches! Didn’t change a thing, and it was outstanding. I’ve purchased your Craveable Keto book, made numerous recipes and sent that book to my sister as well. Your recipes are crazy amazing!! Keep up the great work!

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Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. I am a lifter of heavy things, world traveler, obsessed dog mom, hiker, nature lover, just to name a few. I believe that kindness is king! Read more...